I live in the South… the place where the bread of life comes in biscuit form. The restaurant at our farmer’s market boasts the best biscuits and molasses for breakfast (no that’s not a typo… I don’t understand it), biscuits are complimentary with the soup at the dining hall where I work, and no matter where you go for dinner biscuits come to the table. In a land of gluten laden buttermilk biscuits what is a paleo gal to do?
Earlier this week I posted the paleo jam recipe I made and while jam can be put on many things and even paired with homemade yogurt, almond butter, or almond flour pancakes I couldn’t think of anything more fitting than a biscuit. I have found many variations of this recipe around the internet but so far I like this one the best. The outside became pretty crusty and sturdy but the inside was still wonderfully soft. They paired perfectly with the jam and I used them again later in the week to make a ham sandwich and a cinnamon toast dessert.
I made the version containing dairy but since many of my readers cannot tolerate dairy the non-dairy recipe is included here as well.
- 2 ½ cups of almond flour
- ½ tsp baking soda
- ¼ tsp of salt
- 1/8 tsp of baking powder
- 3 TBS of melted butter or coconut oil
- 1 TBS of honey
- 3 TBS of buttermilk or unsweetened almond milk
- 2 eggs
- Preheat your oven to 350 degrees.
- In a large bowl combine flour, salt, baking soda, and baking powder.
- In a smaller bowl melt your butter and combine with honey, eggs, and buttermilk.
- Using a spoon or a slow-speed mixer combine your wet and dry ingredients.
- For classic-looking biscuits take a large spoonful of dough, roll it into a ball, and pat gently with the palm of your hand.
- Placing it on a parchment paper or silpat lined cookie sheet.
- Bake for 15 minutes.